Creamy Street Corn Pasta Salad

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If you ask me, Mexican street corn is one of those perfect foods that just makes sense.

This pasta salad puts a fresh spin on the classic street vendor favorite, combining tender pasta with sweet charred corn and all those familiar Mexican flavors we love. The creamy, lime-spiked dressing coats every bite, while bits of red onion and bell pepper add a nice crunch.

It’s loaded with smoky spices and topped with crumbly Cotija cheese, just like the corn on the cob you’d get from a street cart. A handful of chopped cilantro brings everything together with its fresh pop of flavor.

It’s the kind of side dish that disappears fast at potlucks, and it’s just as good served cold as it is right after you make it.

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What Kind of Corn Should I Use?

Fresh sweet corn is your best bet for this pasta salad, especially during summer when it’s in season and at its sweetest.

While you can use frozen corn in a pinch, fresh corn will give you those nicely charred, caramelized kernels that really make this dish special.

If you’re going with fresh corn, look for ears that feel heavy for their size and have bright green husks with golden-brown silks – these are signs of freshness.

When it comes to cooking method, you can either grill the corn on an outdoor grill for that authentic smoky flavor, or roast it in the oven until it gets those lovely browned spots.

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Options for Substitutions

This fun pasta salad is pretty adaptable – here are some easy swaps you can try:

• Cream cheese and sour cream: Greek yogurt works great as a substitute for either – use equal amounts. For a dairy-free version, try dairy-free cream cheese and coconut yogurt.
• Cotija cheese: Feta is the closest match, but you could also use crumbled queso fresco or even grated parmesan in a pinch.
• Short pasta: Any short pasta shape works here – try rotini, bowties, shells, or even orzo. Just cook according to package directions.
• Fresh corn: Frozen corn works too – just char it in a hot skillet with a bit of oil. Canned corn is okay as a last resort, but drain and pat it dry first.
• Fresh herbs: If you can’t find fresh basil or cilantro, use dried herbs at 1/3 the amount. For cilantro-haters, try fresh parsley instead.
• Spicy cheddar: Regular cheddar plus an extra pinch of cayenne works fine, or try pepper jack for that spicy kick.
• Mayonnaise: Plain yogurt or sour cream can replace mayo. For a different twist, try chipotle mayo for extra smoky heat.

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Watch Out for These Mistakes While Cooking

The biggest challenge when making street corn pasta salad is timing – cooking your pasta too far in advance can lead to a clumpy, stuck-together mess, so toss it with a little olive oil right after draining and let it cool for just 10-15 minutes before mixing with other ingredients.

Another common mistake is adding the avocado too early, which can turn brown and mushy – instead, dice and add it just before serving, tossing gently with a squeeze of lime juice to keep it fresh.

For the best flavor development, let the cream cheese mixture come completely to room temperature before mixing, and remember to taste and adjust the seasonings before serving since cold temperatures can dull flavors.

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What to Pair With Street Corn Pasta Salad?

This Mexican-inspired pasta salad is practically a meal on its own, but there are some great sides that can round out your spread!

Since the pasta salad is creamy and rich, try serving it with something light like grilled chicken skewers or simple blackened shrimp for added protein.

A side of crispy tortilla chips and fresh guacamole makes for perfect party snacking alongside this dish.

If you’re serving this at a barbecue, it pairs really well with grilled meats like carne asada or chicken fajitas, plus some lime wedges on the side for an extra squeeze of citrus.

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Storage Instructions

Keep Fresh: This street corn pasta salad will stay good in the fridge for 3-4 days when stored in an airtight container. The flavors actually get better after a day as everything mingles together! Just keep in mind that the avocado might brown a bit, so you might want to add that fresh when serving.

Make Ahead: Want to prep this in advance? You can make all the components up to a day ahead – cook the pasta, prep the corn, and mix the dressing. Store them separately in the fridge, then toss everything together with the fresh ingredients like avocado and herbs just before serving. This keeps everything nice and fresh!

Serving Tip: If you’re pulling this salad out of the fridge to serve, let it sit at room temperature for about 15-20 minutes. Give it a good toss and maybe add an extra squeeze of lime juice to wake up the flavors. You might also want to drizzle a little olive oil if the pasta seems dry.

 

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 60-70 g
• Fat: 150-170 g
• Carbohydrates: 220-240 g

Ingredients

For the dressing:

• 4 ounces room temperature cream cheese
• 1/3 cup sour cream
• 2 tablespoons extra virgin olive oil
• 1-2 grated garlic cloves
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste
• 3/4 cup crumbled cotija or feta cheese

For the salad:

• 1 pound of short pasta
• 1 head romaine lettuce, shredded
• 2 cups grilled or roasted corn (from 3-4 fresh ears)
• 1/2 cup fresh basil, torn
• 1/2 cup fresh cilantro, chopped
• 1/2 cup spicy cheddar cheese, diced
• 1 avocado, diced

For the chili butter:

• 4 tablespoons salted butter
• 2 teaspoons smoked paprika
• 2 tablespoons chili powder
• 1/2 to 2 teaspoons cayenne pepper, adjust to preference

For the lime mayo dressing:

• 1/4 cup mayonnaise or yogurt
• 2 tablespoons lime juice

Step 1: Make the Dressing

• 4 ounces room temperature cream cheese
• 1/3 cup sour cream
• 2 tablespoons extra virgin olive oil
• 1-2 grated garlic cloves
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste
• 3/4 cup crumbled cotija or feta cheese

In a large salad bowl, combine all the ingredients for the dressing.

Season to taste with salt and pepper.

This will be the base that flavors the entire salad.

Step 2: Cook the Pasta and Combine Ingredients

• 1 pound of short pasta
• 1 head romaine lettuce, shredded
• 2 cups grilled or roasted corn (from 3-4 fresh ears)
• 1/2 cup fresh basil, torn
• 1/2 cup fresh cilantro, chopped
• 1/2 cup spicy cheddar cheese, diced
• 1 avocado, diced

Bring a pot of salted water to a boil.

Cook the pasta until it reaches an al dente texture, following the package directions for timing.

Once cooked, drain the pasta and immediately toss it with the prepared dressing in the salad bowl.

Add the lettuce, corn, cheddar cheese, basil, cilantro, and avocado to the bowl.

Toss everything together to ensure even coating and flavor distribution.

Step 3: Prepare the Chili Butter

• 4 tablespoons salted butter
• 2 teaspoons smoked paprika
• 2 tablespoons chili powder
• 1/2 to 2 teaspoons cayenne pepper, adjust to preference

In a skillet over medium heat, melt the butter until it turns golden.

Stir in the chili powder, paprika, cayenne pepper, and a pinch of salt.

Cook the mixture for another minute, allowing the spices to bloom, then remove from the heat.

This will add a flavorful, spicy kick to the salad.

Step 4: Make the Lime Mayo Dressing

• 1/4 cup mayonnaise or yogurt
• 2 tablespoons lime juice

In a small bowl, mix together the mayonnaise or yogurt with fresh lime juice and a pinch of salt.

This creamy dressing will complement the spices from the chili butter and add a refreshing tang.

Step 5: Serve and Enjoy

Serve the salad warm or cold according to your preference.

Top with a drizzle of lime mayo and a generous spoonful of the chili butter.

Letting the salad sit for a bit will develop more complex flavors, enhancing the taste.

Enjoy your vibrant and flavorful pasta salad!